Cilantro Aioli (Aioli de Cilantro)

6 egg yolks*
1 teapoon Dijon mustard
salt and black pepper to taste
1 tablespoon fresh lemon juice
3 garlic cloves, peeled and crushed
1 cup loosely packed cilantro
1 cup light olive oil combined with 1 cup regular olive oil
1 tablespoon hot water

Place the egg yolks, mustard, salt, pepper, lemon juice, garlic, and cilantro in a blender or food processor. Process until the leaves are finely chopped.

With the processor still running, slowly add the oil. The mixture should have the consistency of mayonnaise.

Add the hot water, blend, and transfer to a glass container. Cover and refrigerate until ready to use.

Editor's note:

*Cooking Egg Yolks for Use in Recipes
Source: American Egg Board

The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.